Ingredients:

  • 3 cups Superfine Almond Flour
  • 1 cup Granulated Erythritol/Monk Fruit Blend
  • 1 Tbsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 4 Large Eggs, room temperature
  • ½ cup Unsalted Butter (1 stick), melted and cooled
  • ½ cup Unsweetened Almond Milk
  • 1 Tbsp Pure Vanilla Extract (for cake)
  • ½ tsp Almond Extract
  • 1 cup Unsalted Butter (2 sticks), softened (for frosting)
  • 3 cups Powdered Erythritol/Monk Fruit (for frosting)
  • 4–6 Tbsp Heavy Cream
  • 2 tsp Pure Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch tins and line the bottoms with circles of parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, granulated sweetener, baking powder, and fine sea salt. Whisk well to break up any lumps.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the room-temperature eggs until slightly frothy. Whisk in the almond milk, 1 Tbsp vanilla extract, and almond extract. Slowly stream in the cooled, melted butter, mixing until just combined.
  4. Mix the Batter: Pour the wet ingredients into the dry ingredients. Mix on low speed or stir gently with a spatula until just combined. Stop mixing the moment you see no streaks of dry flour to prevent developing toughness.
  5. Bake: Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until the edges are lightly golden and a wooden skewer inserted into the centre comes out clean.
  6. Cooling (Crucial): Let the cakes cool in the tins for 15 minutes before gently inverting them onto a wire rack. Peel off the parchment paper immediately. Allow the layers to cool completely (about 1–1.5 hours) before frosting.
  7. Prepare the Frosting: Using an electric mixer, beat the 1 cup of softened butter on medium-high speed for 3–5 minutes until pale and fluffy.
  8. Add Powdered Sweetener: Gradually add the powdered sweetener, one cup at a time, mixing on low speed to prevent a cloud. Increase speed to medium and beat for 2 minutes after combining.
  9. Finish the Frosting: Add 2 tsp vanilla extract, a pinch of salt, and 4 tablespoons of heavy cream. Beat vigorously until smooth. Add remaining cream, one teaspoon at a time, if a thinner consistency is desired.
  10. Assembly: Level the cake tops if necessary. Place the first layer on the serving plate and spread about ⅓ of the frosting evenly. Top with the second layer.
  11. Apply a thin layer of frosting all over the outside of the cake (the 'crumb coat') to seal in loose crumbs. Chill the cake for 15 minutes to set the crumb coat.
  12. Apply the remaining frosting generously for the final coat and decorate as desired. Chill for 30–60 minutes before slicing for the cleanest possible cuts.